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Fiorentini with Butternut Squash

['2 tablespoons olive oil', '2 tablespoons unsalted butter', '5 cups shredded butternut squash (from about 1/2 peeled medium squash; shredded with the coarse grating attachment on a food processor or on a box grater)', '1/4 cup thinly sliced fresh sage', '1 pound fiorentini or other short curled pasta', 'Kosher salt', '1/2 cup finely grated Parmesan or Grana Padano plus more']

Heat oil and butter in a large heavy pot over medium heat. Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to squash and stir to coat. Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta. Stir in 1/2 cup Parmesan. Divide pasta among bowls; top with more Parmesan.

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